Production of Nigella sativa Beverage Powder under Foam Mat Drying Using Egg Albumen as a Foaming Agent
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منابع مشابه
Production of Nigella sativa Beverage Powder under Foam Mat Drying Using Egg Albumen as a Foaming Agent
The aim of this study was to determine the feasibility of producing Nigella sativa powder under a foam mat drying technique. A central, composite design of experiments was used to optimize the drying condition and compare the solubility, the antioxidant and mineral content of roasted Nigella sativa, and the foam mat dried Nigella sativa powder. Foams were prepared from Nigella sativa solution b...
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Background and Objectives: Drying, one of the traditional food preservation technique, is a complex process defined as a simultaneous heat and mass transfer steps under transient conditions, which leads to significant changes in physicochemical properties of the foodstuffs. The objective of the present study was to assess effects of ovalbumin concentration (as a foaming agent) at three levels o...
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Nigella sativa seeds (NS) has been used traditionally for various illnesses. The most abundant and active component of NS is thymoquinone (TQ). Animal studies have shown that NS and TQ may be used for the treatment of diabetes-induced osteoporosis and for the promotion of fracture healing. The mechanism involved is unclear, but it was postulated that the antioxidative, and anti-inflammatory act...
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Dry-heating temperature and time of egg albumen powder lead to increase in the textural properties stress and strain at fracture of egg albumen gels. Higher WHC and protein binding of gels were obtained under prolonged pasteurisation time. Furthermore, surface pressure in liquid samples correlated with dry-heating time. The surface hydrophobicity increased at short dry-heating periods, after wh...
متن کاملFormulation and optimization of foam mat dried grape bar
A five level four factors central composite rotatable design under response surface methodology was used to optimize process conditions of the foam mat drying process i.e. egg albumen (0%-12%), methyl cellulose (0.1%-0.5%), drying bed thickness (3-7 mm) and drying temperature (55-75°C) to develop grape bar with final moisture content of 14%±1% (dry-base). Contour and response graphs were genera...
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ژورنال
عنوان ژورنال: Beverages
سال: 2017
ISSN: 2306-5710
DOI: 10.3390/beverages3010009